I have enjoyed it at my friend Victoria’s home however, where she has made it to begin the Good Friday lunch that her family host each year (they also own and run a beautiful Barossa Valley winery and restaurant, Lou Miranda Estate).

600ml cream (Optional – Victoria said she removed my server – sans cream – from the pot before adding cream, tasted it, and decided it tasted better without so everyone went dairy free!)

Scallops

Prawns

Fish (The quantity of seafood is up to you. Victoria uses about 3 prawns and scallops, and 2 chunks of fish per person)

Vegetable stock cube (Optional)

Parsley to serve

Method:

Heat the butter and oil in a large pot on a medium to high heat. The pot will need to be big enough to make up to 7 litres.

Dice onion, garlic, celery, carrot and leeks, place them into the heated butter and oil, cook until onions are translucent.

Chop potatoes into small chunks (the bigger the potato pieces means you need to cook the soup for longer). Tie the bay leaf and thyme with some cooking string, you need to be able to remove this from the pot before blending the soup.

Add the potatoes, corn, bay leaf and thyme to the pot and cover with the fish stock, once the stock has come to the boil reduce to a simmer. If you do not have enough fish stock you can top the pot up with water.

Season with salt and pepper to taste. If you find you need more flavour add the vegetable stock cube.

When the potatoes are cooked through use a stick blender to make the soup smooth. Add the cream – if you choose to – and continue to cook on a simmer

10-15 minutes before you are ready to serve add the scallops, prawns and fish.

Once the fish looks like it is cooked through, serve the soup in a bowl with finally chopped parsley.